Response of pro-inflammatory prostaglandin contents in anti-inflammatory supplements from green mussel Perna viridis L. in a time-dependent accelerated shelf-life study

被引：18

作者：

Chakraborty, Kajal ^{[1
]}

Chakkalakal, Selsa Jose ^{[1
]}

Joseph, Deepu ^{[1
]}

机构：

[1] Cent Marine Fisheries Res Inst, Marine Biotechnol Div, Cochin 682018, Kerala, India

来源：

JOURNAL OF FUNCTIONAL FOODS | 2014年 / 7卷

关键词：

Perna viridis; Prostaglandins; Fatty acid; H-1; NMR; Anti-inflammatory; DUAL INHIBITION; FATTY-ACIDS; OXIDATION; E-2;

D O I：

10.1016/j.jff.2014.01.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of natural antioxidant additives on pro-inflammatory prostaglandins, PGE(2) and PGF(2 alpha) vis-a-vis C20n-6 fatty acid in the green mussel, Perna viridis extract (MSL) and those of MSL supplemented with additives (in GMET(1) through GMET(4)) were investigated in an accelerated shelf-life study (50 degrees C) of 90 days. HPLC was employed for quantifying PGE(2) and PGF(2 alpha) and their chemical structures were assigned by signature peaks based on ESI-LC-MS and H-1 NMR. The concentrations of PGE(2) and PGF(2 alpha) after an accelerated shelf-life study of 90 days were significantly higher (P < 0.05) in MSL on day 90 of the intervention than among GMET(2) and GMET(4). An inverse correlation between antioxidative effects of the additives and pro-inflammatory eicosanoids in GMET(2) and GMET(4) at baseline and at the end of the study was apparent. The results describe the utility of quantifying PGE(2) and PGF(2 alpha) as an index of antioxidant status and lipid peroxidation. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：527 / 540

页数：14

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